Investigation Of The Effect Of Bromelain On Jello

There are many factors that affect the rate of reaction of bromelain on jello, these include pH, temperature and substrate concentration. In this demonstration, we were able to assess the effect of substrate concentration of pineapple (Containing bromelain) on jello. Our results showed that the relationship between rate of reaction and the change in mass of the jello is proportional. This can be seen that the higher the change in mass of jello, it would demonstrate a higher reaction rate, as the greater the change in mass of jello, this displays that the more mass of jello is decayed within the certain amount of timeframe (20 minutes) and thus, the more that decays, in the certain time period, the higher the rate of reaction there is. From
This included the weighing of the jello solid. In order to minimise time, and be time effective, both my lab partner and I had repeated the experiment at the same time. As of this, we were weighing the solids at the same time, with different draining methods, one being where the jello solid was weighed using a sieve where the solid could be transferred into a watch glass, leaving barely any liquids behind. However, the other technique which was used to drain the solid, was through a filter funnel and filter paper, in which the solid jello had to be transferred from the filter paper into the watch glass to be weighed. From this method, some of the liquids from the jello solution was transferred into the watch glass, thus increasing the final mass if the jello solid. This affected the mass, as the accurate mass of the jello solid left over was not measured and thus, increasing the inaccuracy of the experiment as this causes slight changes in the change of mass of the jello. Furthermore, through the process of weighing the jello, some of the solids may have been left behind on the filter paper, or the sieve, as of this, it also affects the results as the mass measured would have been less than the actual mass of the jello left over from the
In order to do this, the jello was sliced into small pieces using a spoon and slowly shoved into the test tube with a stirring rod. However, as this was carried out, parts of the jello were stuck on the sides of the test tube, which had to be pushed down, using the stirring rod. The error of this experiment, was that the same stirring rod was used throughout the whole experiment and only rinsed after each trial run. As of this, each consecutive test tube may have had more jello than the one before which would have changed the results of the experiment as the initial mass of each test tube may have been different, and thus, affecting the final mass as the initial mass in the test tube for each trial, did not have the same amount of jello. This can also be affected such that there would be more Surface Area to Volume ratio of the jello that would come in contact with the reactant, Bromelain in the pineapple juice. This could have been avoided by using a different and clean stirring rod when placing the jello into the test tube, and pushing the jello down to the bottom. Another way this error could have been avoided is by weighing each test tube before adding any jello, then adding exactly 5g of jello and accurately weighing the test tube to make sure 5g of jello has been added. Not only had the mass been affected by the stirring rod, but also the